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Works (20)

Quality characteristics and antioxidant activity of rice muffins added with Orostachys japonicus powder

Food Science and Preservation
2024-08 | Journal article
DOI: 10.11002/fsp.2024.31.4.660
Contributors: Ye-Ji Kim; Jin-Hee Choi; Soo-Bin Kim; Jung-Min Hwang; Hae-Yeon Choi
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Quality characteristics and antioxidant activity of rice muffins added with Orostachys japonicus powder

Food Science and Preservation
2024-08 | Journal article
DOI: 10.11002/kjfp.2024.31.4.660
Contributors: Ye-Ji Kim; Jin-Hee Choi; Soo-Bin Kim; Jung-Min Hwang; Hae-Yeon Choi
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Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

Food Science and Preservation
2024-04 | Journal article
DOI: 10.11002/fsp.2024.31.2.256
Contributors: Jin-Hee Choi; Hyun-Do Ahn; Jun-Min Hwang; Ye-ji Kim; Soo-bin Kim; In-beom Kim; Hae-Yeon Choi
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Quality Characteristics and Antioxidant Activity of Rice Muffins Added with Chestnut Inner Shell Powder

Journal of the Korean Society of Food Science and Nutrition
2024-04-30 | Journal article
DOI: 10.3746/jkfn.2024.53.4.400
Contributors: Hae-Yeon Choi; In-beom Kim; Soo-bin Kim
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Quality characteristics and antioxidant activity of meringue Jeung-pyun with different amounts of cacao bean husk

Food Science and Biotechnology
2024-03 | Journal article
DOI: 10.1007/s10068-023-01404-z
Contributors: Jin-Seong Kim; Hye-Eun Woo; Ji-Hye Chu; Jin-Hee Choi; Hae-Yeon Choi
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Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Scientific Reports
2024-03-13 | Journal article
DOI: 10.1038/s41598-024-55341-w
Contributors: Hae-Yeon Choi; Hye-Eun Woo; Eun-Seong Go; Jin-Seong Kim; Jin-Hee Choi
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Effect of pretreatment conditions on quality characteristics and antioxidant activity in pak choi (Brassica rapa L. ssp. chinensis)

Korean Journal of Food Preservation
2023-12 | Journal article
DOI: 10.11002/kjfp.2023.30.6.969
Contributors: Jin-Hee Choi; Hyun-do Ahn; Hae-Yeon Choi
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블랜칭 조건에 따른 감자의 영양소 보존률과 갈변도 변화

Korean Journal of Food and Cookery Science
2023-12-31 | Journal article
DOI: 10.9724/kfcs.2023.39.6.437
Contributors: 진희 최; 예지 김; 해연 최
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Quality Characteristics of Muffin Prepared with Alternative Sweeteners Erythritol and Sucralose

Journal of the Korean Society of Food Science and Nutrition
2023-10-31 | Journal article
DOI: 10.3746/jkfn.2023.52.10.1057
Contributors: Eun Seong Go; Jin Hee Choi; Ji Hye Chu; Ye Ji Kim; Soo Bin Kim; Hyun Do Ahn; Hae Yeon Choi
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Quality characteristics of muffins prepared with different types of rice flour

Korean Journal of Food Preservation
2023-08 | Journal article
DOI: 10.11002/kjfp.2023.30.4.630
Contributors: Ji-Hye Chu; Jin-Hee Choi; Eun-Seong Go; Hae-Yeon Choi
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Quality Characteristics and Antioxidant Activity of Jeungpyeon Prepared with Cheese Pumpkin (Cucurbita moschata Duch.) Powder

Journal of the Korean Society of Food Science and Nutrition
2023-04-30 | Journal article
DOI: 10.3746/jkfn.2023.52.4.403
Contributors: Eun Seong Go; Hae Yeon Choi; Jin Hee Choi
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Quality characteristics of jeungpyeon with different additions of won-ju (raw makgeolli)

Korean Journal of Food Preservation
2022-10 | Journal article
DOI: 10.11002/kjfp.2022.29.6.965
Contributors: Jin-Hee Choi; Ji-Hye Chu; Hae-Yeon Choi; Hee-Kyung Jeon; Jong-Dae Park; Jung-Min Sung
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Quality Characteristics of Modified Jeungpyeon with Different Amounts of Makgeolli

Journal of the Korean Society of Food Science and Nutrition
2022-09-30 | Journal article
DOI: 10.3746/jkfn.2022.51.9.960
Contributors: Eun Seong Go; Hye Eun Woo; Ji Hye Chu; Jin Hee Choi; Hae Yeon Choi; Jong Dae Park; Jung Min Sung
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Antioxidant Activity and Quality Characteristics of Cookies Prepared with Cacao Bean Husk (Theobroma cacao Linn.) Powder

Journal of the Korean Society of Food Science and Nutrition
2021-01-31 | Journal article
DOI: 10.3746/jkfn.2021.50.1.45
Contributors: Na Mi Kim; Jin-Hee Choi; Hae Yeon Choi
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Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period

Food Science of Animal Resources
2019-12 | Journal article
DOI: 10.5851/kosfa.2019.e77
Contributors: Jin-Hee Choi; Nami Kim; Gye-Woong Kim; Hae Yeon Choi
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Quality Characteristics of Dubu-seon Added with Chicken

Resources Science Research
2019-12 | Journal article
DOI: 10.52346/rsr.2019.1.2.78
Contributors: Na Mi Kim; Kyoung Ok Kim; Hae Yeon Choi
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Antioxidant Activity and Quality Characteristics of Cookies Prepared with Cacao Nibs Powder

Korean Journal of Food and Cookery Science
2019-12-31 | Journal article
DOI: 10.9724/kfcs.2019.35.6.581
Contributors: Nami Kim; Jin-Hee Choi; Hee-Kyung Jeon; Hye-Sook Ryu; Hae-Yeon Choi
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Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages

Food Science of Animal Resources
2019-10 | Journal article
DOI: 10.5851/kosfa.2019.e62
Contributors: Jinhee Choi; Nami Kim; Hae Yeon Choi; Young Sil Han
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Quality Characteristics of Rice Nutritional Bars Containing Different Levels of Chinese Artichoke (Stachys sieboldii Miq.) Powder

Korean Journal of Food & Cookery Science
2017-02-28 | Journal article
DOI: 10.9724/kfcs.2017.33.1.1
Contributors: Shin-Youn Joo; Hae-Yeon Choi
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Quality Characteristics of Cabbage Rice Nutritional Bars Made with Varying Ratios of Cabbage Powder

Korean Journal of Food & Cookery Science
2016-08-31 | Journal article
DOI: 10.9724/kfcs.2016.32.4.441
Contributors: Shin-Youn Joo; Hae-Yeon Choi
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